Safety/
Sanitation
Knives
Smallwares
commercial kitchen
Standard Recipes
sauces & stocks
100
wash cutting board before and after use
What is sanitize
100
Knife used for general work in the professional kitchen.
What is Chef knife
100
pre measure all ingredients
What is mine en place
100
Equals 1 tablespoon
What is three teaspoons
100
equal parts butter and flour
What is a roux
200
gloves, back brace, non slip shoes
What is personal protective gear.
200
a knife that is toothed like a saw
What is a serrated
200
the sink, stove and refrigerator
What is work triangle
200
8 ozs is equal to
What is one cup
200
herbs and vegetables bundles together
What is bouquet garni
300
use a step ladder
What is preventing falls
300
a round or disk like slice
What is rondelle
300
to use the fewest boy movements without unnecessary strain
What is range of motion
300
2 cups equals ______ pints
What is 1 pint
300
onions, celery and carrots
What is nourishing element
400
20 seconds
What is How long you should wash your hand.
400
bowl like item to separate food from liquid
What is colander
400
The work area that contains the necessary tools and equipment to prepare certain foods
What is work station
400
When you change a recipe to produce a new amount or yield you are practicing?
What is recipe conversion
400
made from either beef, veal, chicken or game
What is brown stock
500
the most common cause of food borne illness
What is cross contamination
500
Knife cut used to finely slice leafy vegetables
What is chiffonade
500
to perform a task in the most efficient or productive way possible
What is work simplification
500
when food quantity is lost during storage and preparation
What is shrinkage
500
a mix of coarsely hoped vegetables to add flavor to stock
What is mirepoix
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